It's simply high-time for a new salad. I realize the timing is off, since most of the world is in full fall mode, but we live in Perpetual Summer Texas. And we happened to visit the beach recently. My cousin Lara wanted to make the blog, and it is her hands holding the bowl in the picture. Sean and I went on vacation with my branch of the family to Seaside, Florida last week. We cooked dinner one night and this little salad was sort of a hit. True, you must like corn to like this salad. Jerry even said it would be good as a topping on fish. I personally think you could add other vegetables, too, like sun-dried tomatoes, or cut up green beans.
The recipe, from Cooking Light magazine, adds you could spruce this up with crumbled feta cheese, grillled shrimp or chicken. Please use fresh corn cobs. And wouldn't this be great with lobster?
Fresh Corn Salad
(8 servings, 1/2 c. each)
3/4 c light sour cream
3/4 c light sour cream
1 t. Worcestershire sauce
3/4 t. seasoned salt
3 c. fresh corn kernels (cut from about 5 ears)
1 c. finely chopped red bell pepper
1 c. finely chopped green onions
Combine first 3 ingredients in a large bowl, stirring with a whisk. Add corn kernels and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.
No comments:
Post a Comment